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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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Stir-fried oyster mushrooms
Nov 21st
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I made this tonight for dinner and it was delicious! I forgot to add the green chili though .
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I feel like scooping some of your mapadubu and mixing with my warm rice!
Thank You maangchi. The Mapo Tofu done with ground beef turned out great!
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Really yummy!
Cooked it today for the first time. I experimented a bit with it when it was done and found that some chopped Kimchi and its juice as well as a bit of orange zest make it pop even more.
I’d like to try frying the tofu next time before adding it to the stew!
Anyhow it’s really delicious :)!
I made it today and it was one of the best tofu dishes I ever made for dinner! The recipe was really easy to follow and it was really delicious. Thank you so much for sharing this recipe:)!
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It looks mouthwatering! It will be very delicious when you mix it with rice!
Super Maangchi!! Had this today for lunch… sooooo delicious!!! Even though I’m an italian cook, I think at least 50% of my home meals are Oriental-inspired (mostly Korean, Japanese, Chinese and Indian), so even in these quarantine times my pantry is well stocked with all the ingredients I need to try your mouthwatering recipes… luchy me! :) This time I used pork belly, maybe next time I will experiment with some duck I have in the freezer, do you think it would work well?
A big hug from Bologna!
Hello Maangchi,
I wondered if I can substitute the potato starch for anything else?
One more cute picture!
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It looks so tasty! I’m going to make it soon!
I made it! Delicious, easy and cheap. Thank you Maangchi!
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Maangchi I’m enjoying your new cookbook so much. This recipe was delicious. I used firm (not extra firm) tofu to great results. It tasted even better the next day.
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This is so delicious! I made it with ground bison and a dashi broth. Thanks for the recipe!
I made this few days ago. It’s sooo gooddd and super easy! My family loved this dish so much… Even my older brother who are a lil bit hesitant about trying ‘strange’ food said this is good.. Will definitely make this again.
Awesome!
Made this tonight, it was so good! Used ground pork, thank you Maangchi for a wonderful recipe! So easy and delicious!
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Just made it for dinner tonight. I add more chicken broth Maangchi, since my dad love foods with a lot of liquid (elder people will be easier to chew and swallow). But, mine looks like jjigae rather than mapa tofu. I skip the hot pepper flakes because my family don’t really like spicy dishes. And seems like this step affects the color of my mapa tofu by a lot
Absolutely lovely! I think I would prefer a firm tofu though, the texture is strange to me, very soft and broke easily, but maybe that’s just preference!
I prefer the firm or extra firm tofu also for stuff like this.
Sometimes i brown the firm tofu first in just oil. That is sort of how Hunan style tofu is done around here.
Pixian chili bean paste (doban djan) is the authentic paste for mapo tofu but it is super salty so if you want to try it go easy on it. Its not sweet like gochujang. The good stuff comes from Chengdu China.
You can certainly make it without meat. The better restaurants around here serve it both ways and also offer a Hunan style tofu. Its just fried, spicy and usually no mala.
Hi Maangchi! This looks soooo delicious. Can you please advise what can i use instead of hot pepper paste? :)
Use some soy sauce and maybe more hot pepper flakes if you want to make it red and spicy. : )
Hi Maangchi! This looks absolutely divine and like something that could save the day now that the weather’s turning cold, grey and dreary where I live… Do you think I could replace the pork with some pre-soaked shiitake mushrooms? I’m trying to eat as little meat as possible and I wonder if that could give this dish some nice, deep meaty taste. Thank you for the recipe, it looks absolutely wonderful!
Soaked shiitake mushrooms will turn out great, too!